Pandan Chiffon cake

Recently I am crazy over Pandan chiffon cake. And my family loves it very much. Special thanks to Alan for sharing his wonderful recipe. This is a keeper.

ingredients ( 21cm tin)

Group A

4 egg yolks
50g caster sugar
60g of corn oil
100g of coconut cream
130g cake flour
1 tsp baking powder
1/4 tsp salt
2 tsp concentrated pandan juice
2 tsp pandan paste
1 tsp vanilla essence

Group B

6 egg whites
60g caster sugar
1/2 tsp cream of tartar

Method
cream egg yolks with sugar until pale and creamy. It should have more than double its volume
add corn oil, coconut cream, pandan juice  pandan paste, pandan paste and vanilla essence.
add remaining dry ingredients i..e cake flour and baking powder until well incorporated
prepare meringue by whisking egg whites at high speed until it turns foamy
add cream of tartar followed by caster sugar in at least 3 additions into egg whites while still beating
whisk until stiff peaks are JUST obtained.
take 1/3 of the meringue and fold into egg yolk-flour batter. do this quickly until a thinner mixture is obtained. This bit of egg white is “sacrificed” for a more homogenised mixture which allows the subsequent meringue additions to be folded in more smoothly
repeated the process with remaining meringue in 2 successions, but this time, folding more slowly and carefully so as not to deflate it too much and destroy the meringue structure
fold until no more egg white bits can be seen. do not overfold as more folding means more deflating
pour batter into tube pan and while grasping  tightly to the sides, rap the tube pan against a hard surface to remove any air bubbles. Alternatively, a wooden skewer or satay stick can be used to dredge through the batter very carefully to bring any large trapped air pockets to the surface.
bake in a preheated oven at 170C for about 40 min.
take the pan out once the baking is done and immediately invert the pan to cool.

Notes :
I use a 17cm tin for baking this recipe and my eggs sizes is about 55g only.

Original source from:http://travelling-foodies.com/2011/08/11/pandan-chiffon/